Pulled Chicken with Q-View

Decided to do some pulled chicken today.  I did about 5 #s of breasts and 5 #s of thighs.  I rubbed them up good, smoked them for about 3 hours, then put them in a foil pan with water and back in the smoker for another 3 hours.  I also put some ABTs and sausage on.  The peppers for the ABTs were from a local farmer and really small.  They came out pretty dang spicy; are smaller pepper typically hotter?  I also made some BBQ sauce for the pork.  It is a vinegar based sauce with a little ketchup that tastes very good.  My brother in-law can make a much better vinegar based sauce, but he will not give me the recipe.  I was in a little of a rush this morning so I did not get any prep pictures.  The first pictures are after the chicken smoked for 3 hours and right when I put it in the foil pan.